SQUIRREL MULLIGAN

Squirrel Mulligan image

Make and share this Squirrel Mulligan recipe from Food.com.

Provided by Tami Adams

Categories Stew

Time 5h

Yield 12 serving(s)

Number Of Ingredients 16

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Ingredients

4 squirrels, cooked and boned,reserving broth
2 frying chicken, cooked and boned,reserving broth
3 large onions, chopped
2 small potatoes, cubed
4 -5 carrots, sliced
1 (16 ounce) can cream-style corn
1 (16 ounce) can tomatoes
1 (6 ounce) can tomato paste
2 beef bouillon cubes
4 hot peppers
7 -8 drops Worcestershire sauce
1 tablespoon brown sugar
1 (8 ounce) can water chestnuts, chopped
salt, to taste
pepper, to taste
5 1/2 cups squirrel broth or 5 1/2 cups chicken broth

Steps:

Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick.
If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.
Good served over Chinese noodles with one cup of shredded cheese on top.

Nutrition Facts : Calories 460.4, Fat 23.9, SaturatedFat 6.9, Cholesterol 115.4, Sodium 1078.2, Carbohydrate 29.9, Fiber 4.1, Sugar 10.2, Protein 32.5